Next Post
Easy Healthier Crockpot Butter Chicken
This post may contain affiliate links, please see our privacy policy for details.
I really love homemade bread, especially this homemade naan. I put together step by step photos and instructions for you guys, so there is really no messing up this one! There is even a video…..ok, you guys have to try this!! You won’t regret it, promise!
Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). It’s just something that makes me happy, so I guess it’s a win win!
Plus, I mean homemade Naan? Yeah, there is not much better. It’s stinkin amazing!
It’s so easy that I thought you guys would like seeing the process a little bit. The pictures are not awesome, but you’ll get the idea. So here we go!
Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.
Add the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.
Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. 
After one hour punch the dough down and divide into eight equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.
Done!
Pretty easy, right?
And so good!
It is actually very similar to this pita bread, but maybe even better. I think it is the yogurt in the dough. It adds the best flavor and oh my gosh it is so soft and those giant air pockets? Yeah they are awesome!
Seriously,
I just can’t even get over these. There are no words.
Homemade Naan (with step-by-step photos)
Servings: 8 Naans
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup hot water (but not boiling just hot tap water)
- 1 tablespoon sugar
- 3/4 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 cup plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- melted butter, for brushing may use olive oil
- fresh cilantro or other herbs, for topping
Instructions
- 1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
- 2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
- When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Except expect yum!
This post was originally published on September 8, 2013
I meant to write – when I made this, the skillet *smoked* up the whole house. Any tips?
Both times I made this, the skillet smiled up the whole house. Any tips?
Hey Stephanie,
Try opening a window:) Unfortunately this does smoke a bit. xTieghan
Can I use gluten free flour ?
Hey Kris,
Yes, GF flour will work well here. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Amazing recipe
Thanks so much!
This tastes amazing but mine didn’t “pillow”, no bubbles, stayed pretty dense. I’m not sure what I did wrong! I’ll try again!
Hey Sara,
Thanks so much for giving the recipe a try, next time, follow this recipe:
https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Flower? Your video needs to be edited.
Hey there,
This is an extremely old recipe, I would follow this one: https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! I posted a question about the yeast mixture but was unable to “reply” to your response question so I am posting my response to the above – I used your measurements of Fleischmann’s ActiveDry Yeast Original and granulated cane sugar. With my first attempt, I used rested kettle boiled water because I don’t have a hot tap. In my second attempt, I used tap water that I ran until it was warm. Neither attempt was successful but I would love to get this recipe right! I don’t have a thermometer but do you have any tips to get the water temperature right? I have never worked with active dry yeast before. Thank you!!
Hey Courtney,
Sorry about that! I just use lukewarm tap water. If you want, try using instant yeast, it is much easier and you can just add that in with the flour. OR try this recipe:
https://fett-weg.today/cheesy-herb-stuffed-naan/%3C/a%3E%3Cbr /> Let me know if you have any other questions! xTieghan
Wow! I just made these last night and they are AMAZING. I can’t wait to have the leftovers for lunch today.
Hey Jess,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Hi! This looks delicious and I was going to pair it with your butter chicken recipe but I struggled with Step 1. My yeast/sugar/water mixture would not froth or rise, do you have any tips?
Hey Courtney,
So sorry you had issues with the recipe! What kind of yeast did you use? This is really key, also was your water too hot? If so, it can kill the yeast. Let me know how I can help! xTieghan
Does it have to be cast iron? I don’t have one:(
Hey Heather,
Cast iron works best, but any skillet you have will work just fine! I hope you love the recipe:) xTieghan
Hi! Could I substitute plant based yogurt or milks? Maybe use a full fat coconut milk? We don’t eat dairy!!
Hey Katherine,
Yes, that would totally work! I really hope you love the recipe, please let me know if you have any other questions! xTieghan
The best naan recipe ever! This was super duper easy. I ended up making garlic naan and it tasted just like the ones from Indian restaurants. I can’t believe all these years I have been overpaying for naan! Thank you so much for this incredible recipe. All of your tips were super useful. Also, my South Asian parents said this tastes like the naan from back home. Win!
Hey Sara,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Have a great week:) xTieghan
Hello, I just bought all the ingredients to make your butter chicken and naan. I realized I may be short on the plain Greek yogurt for the naan. The yogurt is only 5.3 ounces. Can I sub the rest with sour cream or will it be okay. In all honesty, I bought premade garlic naan just in case ??♀️ Thank you, I am so excited to make this!!! ❤️Laura
Hey Laura,
Sour cream would be fine to use as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yesterday I tried your naan recipe. I followed you instructions in any way. The dough was rising nicely and everything seemed right. I also followed your instructions to not role it out to thin. However when I added it to the pan it tripled in Hights and turned out quite dry in the inside. They looked exactly like the one in your picture bet somehow had a little different consistency. Any suggestions what I could do better next time? The taste was great, just too dry. Thank you so much for the recipe. I’ll definitely try again. But maybe add more yogurt or role it out thinner.
Hey Astrid,
So sorry you had issues with the recipe. Was there anything you adjusted in the recipe? Honestly, that recipe is pretty old, I would give this one a try: https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E Please let me know if you have any other questions! xTieghan
Hi,
Can I use instant yeast instead? If so, are there any steps I should omit?
Thanks! I’m very new to baking/bread-making, so apologies if this is a basic question!
Hey Mary Lou,
Totally fine to use instant yeast, just mix in directly with the flour. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan